National Geographic : 1918 Mar
The Welcome That Puffed Rice Got Will Never be Forgotten When Prof. Anderson invented Puffed Rice it became at once a national sensation. At countless expositions, large and small, it was the center of attraction. We opened a lunch-room in the heart of New York, and tens of thousands came there to get Puffed Rice, Puffed Wheat, and Corn Puffs. We sent automobiles the country over to exhibit these bubble grains, and whole communities gathered about to see them. Now they are morning, noon, and night foods to the millions. They are chief of the breakfast dainties. The Ideal Noonday Lunch Countless men have found in Puffed Grains the ideal noonday lunch. In bowls of milk they form a favorite supper. Girls use them in home candy-making. Boys eat them dry, like peanuts, when at play. All because they make whole grains into airy, flaky tidbits. They taste like bubbled nut meats. And they easily digest. Every food cell is exploded. Every atom feeds. Yet Puffed Rice they seem like flavory confections. Puffed Corn Puffed Rice Puffs Wheat Each 15c Except in Far West All Puffed Grains are steam-exploded-shot from guns-after an hour of fearful heat. Thus every granule is fitted to digest. That is the purpose of Puffed Grains-to make whole grains wholly digestible. No other process does for grain foods what this process does. Please remember that. The best way of serving rice, wheat, or corn is in this scientific form. "Mention the Geographic-It identifies you."